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In a medium saucepan combine the tomato puree, balsamic vinegar, coconut aminos, maple syrup, olive oil, sea salt, and pepper.
❤Rachel
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Homemade Tomato Ketchup
A Dippers DELIGHT,OK, really though…THIS ketchup is the best tasting ketchup I’ve had!
Homemade ketchup tastes AMAZING! Out of all the homemade dressings and sauces we can make, I think ketchup makes the biggest difference.
How GREAT is it to KNOW all the ingredients in our foods?!! (SUPER Great!) I recommend that you use the highest quality ingredients you can find to make this ketchup. Since the ingredient list is short, each ingredient matters!
Also, make SURE that you actually love the taste of the oil that you use for your sauces and dressings such as this because your ketchup will come out tasting very much like the oil you use. Every brand and variety of olive or avocado oil tastes quite different from one another.
Tomato puree is a thick puree made by cooking and straining fresh tomatoes. The main difference between tomato puree and tomato sauce is the consistency; tomato puree is thicker and has a deeper flavor than tomato sauce.
Ingredients:
- 2 cups organic tomato puree
- 1/4 cup balsamic vinegar
- 1/4 cup coconut aminos, or Bragg’s liquid aminos
- 2 Tbsps pure maple syrup, or raw honey
- 1 1/2 Tbsps olive oil, or avocado oil
- 1/2 tsp sea salt
- 1/4 tsp pepper to taste
Instructions:
In a medium saucepan combine the tomato puree, balsamic vinegar, coconut aminos, maple syrup, olive oil, sea salt, and pepper.Place the saucepan on low heat and simmer for about 15 minutes, stirring frequently.Once your sauce thickens, use an immersion blender and blend until super smooth and well combined.Taste test for salt and pepper. Allow your tomato ketchup to cool completely, then pour into a clean mason jar and store in the fridge for up to 2 weeks.Enjoy with these delicious sweet potato fries!
Place the saucepan on low heat and simmer for about 15 minutes, stirring frequently.
Once your sauce thickens, use an immersion blender and blend until super smooth and well combined.
Taste test for salt and pepper. Allow your tomato ketchup to cool completely, then pour into a clean mason jar and store in the fridge for up to 2 weeks.
Enjoy with these delicious ❤Rachel
Ingredients
- 2 cups organic tomato puree
- 1/4 cup balsamic vinegar
- 1/4 cup coconut aminos, or Bragg's liquid aminos
- 2 Tbsps pure maple syrup, or raw honey
- 1 1/2 Tbsps olive oil, or avocado oil
- 1/2 tsp sea salt
- 1/4 tsp pepper to taste
Instructions
- In a medium saucepan combine the tomato puree, balsamic vinegar, coconut aminos, maple syrup, olive oil, sea salt and pepper.
- Place the saucepan on low heat and simmer for about 15 minutes, stirring frequently.
- Once your sauce thickens, use an immersion blender and blend until super smooth and well combined.
- Taste test for salt and pepper.
- Allow your tomato ketchup to cool completely, then pour into a clean mason jar and store in the fridge for up to 2 weeks.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 cups organic tomato puree
- 1/4 cup balsamic vinegar
- 1/4 cup coconut aminos, or Bragg's liquid aminos
- 2 Tbsps pure maple syrup, or raw honey
- 1 1/2 Tbsps olive oil, or avocado oil
- 1/2 tsp sea salt
- 1/4 tsp pepper to taste
Instructions
- In a medium saucepan combine the tomato puree, balsamic vinegar, coconut aminos, maple syrup, olive oil, sea salt and pepper.
- Place the saucepan on low heat and simmer for about 15 minutes, stirring frequently.
- Once your sauce thickens, use an immersion blender and blend until super smooth and well combined.
- Taste test for salt and pepper.
- Allow your tomato ketchup to cool completely, then pour into a clean mason jar and store in the fridge for up to 2 weeks.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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